Squeeze lemon juice onto free-range chicken before roasting, over sautéed courgettes or freshly boiled broad beans, or into sauces and soups - it will highlight flavours inherent to these dishes. Lemon zest knocks the socks off so many other flavourings: knock up an Italian gremolata - finely grated lemon zest mixed with finely chopped parsley and garlic - and sprinkle over any number of savoury dishes minutes before serving. Use a potato peeler or a zester to remove the zest, taking care not to remove any of the white pith along with it, as it’s very bitter.
